I used to be probably the biggest crumpet fan in the world when I was younger, I could easily make my way through a 12 pack of a morning (looking back, that probably wasn’t the smartest breakfast choice but hey ho!). Since becoming gluten intolerant, I’ve tried a few different gluten free crumpets and they’re an okay substitute in a hurry but I really wanted to try making my own and see if I could get them closer to their gluten-filled counterparts.
I used a recipe by Jamie Oliver and tweaked it slightly to make it gluten free and it worked really nicely!
It’s a bit of a faff (especially if you don’t oil the rings properly) but definitely worth it to make a big batch and freeze! This recipe makes 12 crumpets.
1 hour 20 minutes (including resting time)
400ml soy milk
7g (1 pack) instant yeast
1 tsp. sugar
100g gluten free strong bread flour (Amazon – Freee White Bread Flour)
100g gluten free self-raising flour (Amazon – Freee Self-Raising Flour)
100g rice flour (Amazon – Freee Rice Flour)
1/2 tsp. bicarbonate of soda
Warm the soy milk in the microwave slowly then pour into a large bowl and add the yeast, sugar and 100ml of warm water. Leave to rest for 15 minutes until the mixture starts to froth.
Sift the flour, bicarb of soda and salt into another bowl then pour the soy milk mixture into this. Slowly whisk the mixture into the flour until well blended and smooth.
Cover the bowl with a damp tea towel and leave for 45 minutes. By this time, bubbles should have started to form on the surface (mine was going crazy by this point!).
Grease 4 egg rings and a large pan. Place the rings into the pan and once these are hot, pour 4 tablespoons of the batter into each ring. Cook for approx. 5 minutes then flip over and cook for another minute on the other side. Repeat 3 times until all the batter has been used up.
Serve hot with butter and enjoy!